December 5, 2010

I keep being served rice labeled Mexican rice, that is not Mexican rice, at least not Mexican Rice as I know it.

Here is how to make proper Mexican rice:

Liquify 1 big tomato, 1 garlic clove, 1 onion, salt, black pepper and a teaspoon and a half of cumin. Add some chilis if you like things spicy. Set aside.

Boil 2 cups of chicken broth, then let it simmer. Keep one cold cup of broth off to the side

Soak 1 cup of long grain rice in warm water for 4 minutes. Drain and let it stand for 5 minutes.

Put a touch of bacon in a frying pan and warm it up to grease the pan. Add a touch of oil. Then add the rice and fry it until the rice turns golden brown.

Turn the heat up on the broth.

Add the liquified tomato mixture to the rice and fry for one minute.

Now add the broth. Bring to a boil. Once everything starts boiling reduce the heat and cover loosely so the steam escapes. When the liquid has vanished, add a third cup of cold broth, cover and cook until it has also evaporated.